Stevia Chocolate Chip Cookies
"I got this recipe from Stevia Sweet Recipes By Jeffrey Goettemoeller. He recommended using carob chips, but I think I'll stick with regular chocolate chips, besides probably omitting the sesame seeds. However, it looks like a great recipe, and I look forward to trying it."
photo by Geniale Genie
- Ready In:
- 13mins
- Ingredients:
- 11
- Yields:
-
55 cookies
- Serves:
- 55
ingredients
- 1 cup whole wheat pastry flour
- 2 tablespoons whole wheat pastry flour
- 1 1⁄2 teaspoons stevia powder
- 1⁄4 teaspoon salt
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1 cup hot water
- 1⁄2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon butterscotch extract
- 1 cup chocolate chips
directions
- In a mixing bowl thoroughly combine flour stevia, and salt. Set aside.
- Chop oats in a blender until flakes are about half size.
- Pour hot water over baking soda and oats in medium mixing bowl and beat to combine.
- Add oil, vanilla extract, and butterscotch flavoring.
- Add dry ingredients and stir well.
- Mix in chocolate chips and sesame seeds.
- Using 2 teaspoons of dough per cookie, roll into balls and place on lightly greased cookie sheets.
- Bake in a preheated oven at 325 degrees for 13 to 15 minute Cookies will be lightly browned on the bottom. Cool on racks and store in an airtight container.
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Reviews
-
These are very good - moist, dense, chewy, and very sweet-tasting! I halved the recipe and made a few slight changes: I used a scant amount of quick oats (to save myself the trouble of chopping them), used hot orange juice instead of water, I also omitted the butterscotch extract and doubled the vanilla; I used dark chocolate chips. I would STRONGLY recommend allowing your dough to cool slightly before adding the chocolate chips or they will melt (mine were coming straight from the freezer but still melted), giving your cookies a marbled effect - not necessarily a bad thing, but... These cookies don't spread, so unless you want a ball, flatten them with a fork prior to cooking. Cool a few minutes on baking sheet before transferring to racks, they are fragile. Yield is less than stated (I got 15 cookies, for half the recipe). Thanks for sharing healthnut!!! -
Sorry, but I thought the cookies were awful. My 3 year old daughter and I didn't even get past the first bite, they were bland and not sweet at all.
Tweaks
-
These are very good - moist, dense, chewy, and very sweet-tasting! I halved the recipe and made a few slight changes: I used a scant amount of quick oats (to save myself the trouble of chopping them), used hot orange juice instead of water, I also omitted the butterscotch extract and doubled the vanilla; I used dark chocolate chips. I would STRONGLY recommend allowing your dough to cool slightly before adding the chocolate chips or they will melt (mine were coming straight from the freezer but still melted), giving your cookies a marbled effect - not necessarily a bad thing, but... These cookies don't spread, so unless you want a ball, flatten them with a fork prior to cooking. Cool a few minutes on baking sheet before transferring to racks, they are fragile. Yield is less than stated (I got 15 cookies, for half the recipe). Thanks for sharing healthnut!!!
RECIPE SUBMITTED BY
I recently got married and have become interested in cooking. I need to find low sodium healthy recipes to cook for my husband, who takes medication for high blood pressure and high cholesterol. I'm glad there's a great site like Recipezaar where I can find some good recipes!
